Blueberry Pie Pops

Name: Blueberry Pie Pops
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 296 milliliters blueberries; 16 sturdy cookie pop or lollipop sticks; 1 Tbsp cornstarch; 1 egg; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 2 teaspoons lemon zest; 2 9-inchs (9 inch) unbaked pie crusts; 118 milliliters white sugar, or to taste

Blueberry Pie Pops is a vegetarian recipe with 16 servings. One portion of this dish contains around 8g of protein, 13g of fat, and a total of 232 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Head to the store and pick up egg, ground nutmeg, cornstarch, and a few other things to make it today.

Instructions

Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.

Ingredients you will need

Pie Crust

Crust

Roll

Equipment you will use

Mini Muffin Tray

Baking Sheet

Muffin Liners

Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture.

Ingredients you will need

Blueberries

Corn Starch

Lemon Zest

Cinnamon

Nutmeg

Sugar

Equipment you will use

Bowl

Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill).

Ingredients you will need

Blueberries

Crust

Egg

Equipment you will use

Whisk

Bowl

Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust.

Ingredients you will need